Yield: 1 Servings
|2 cups||Sliced fresh mushrooms|
|½ cup||Finely-chopped onion|
|3 tablespoons||All purpose flour|
|1 tablespoon||Chicken bouillon mix|
|1 can||(385 mL) Carnation 2% e. milk|
|4 cups||Cooked drained narrow noodles|
|Buttered bread crumbs|
Melt butter in med. saucepan. Sauté mushrooms and onion until tender and any liquid has evaporated. Blend in flour, bouillon mix and salt. Gradually stir in E. Milk and water. Cook and stir over med. heat until mixture comes to a boil and thickens. Add noodles; mix well. Spoon into shallow 1½ quart rectangular baking dish. Sprinkle with buttered crumbs. Bake in 350 oven 15 min. or until hot. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.